The Great Australian Bake Off

Episode Guide


Series 1 · Episode 9

It’s the penultimate episode, with just four bakers remaining. Last week it was all about pastry. Suzy sparkled her way to Star Baker with her traditional cherry and bougatsa strudel during the Showstopper, but James’ strudel failed to win over the judges and it was time to bid farewell to the Bake Off Shed.
This week will see the four bakers – Suzy, Sian, Angela and Jasmin – take on the classics, with doughnuts for the Signature challenge, a passion-filled Technical challenge of Passionfruit Tart and a High Tea Showstopper that will push the bakers to new heights.
Mel and Claire hand down the Signature challenge, telling the bakers they have two hours to make eight doughnuts. They can be any size and it’s up to each baker if they glaze or fill them.
Maggie is looking for a donut that is crisp on the outside, and light and fluffy on the inside. Matt wants to be wowed by the top four and wants them to take it to the next level.
To make a dazzling doughnut, the bakers first need to concentrate on getting a knockout dough, which takes technique and know-how, ensuirng the .
Jasmin will be making three kinds of doughnuts – one filled with raspberry jam, one with custard and a glazed ring, and she’s confident the flavours will win the judges tastebuds. Suzy will also be making three types of doughnuts, one with pink icing, one with chocolate icing and a good old fashioned cinnamon ring. But is it enough to impress the judges?
Sian is focusing on one kind of doughnut, filled with dark chocolate custard and topped with a white chocolate and licorice glaze. Angela will be baking a lemon flavoured doughnut filled with lemon curd and topped with pistachios. 
Next up is the Technical bake, with Matt sharing his Passionfruit Tart recipe. It’s all about precision and just to complicate matters, some of the recipe details have been left out which will push the bakers to their limits.

As a young chef, this tart used to challenge Matt all the time. The tart must be wobbly in the middle when served up, a crunch in the pastry and not soggy on the base. When it comes to the filling, the bakers can’t ruin the curd glaze. 

The judges blind taste the cakes in front of the bakers and then rank them 4-1.
There’s just one challenge that will help decide who will go through to the final – the Showstopper. For this challenge, Matt and Maggie would like the bakers to create a sweet High Tea. The High Tea Showstopper should feature at least three different items, one of which must be an Australian-themed bake. The judges are looking for something out of the ordinary and art on a plate.
Jasmin’s High Tea will have strawberry and hibiscus tartlets, mini Victorian sponges, a chocolate slice and a mini pavlova with a Anzac biscuit crumb. Sian’s Showstopper will comprise of a raspberry and grapefruit tart that is a play on a classic Australian biscuit, a mille-feuille with earl grey custard and blueberries, and an Opera cake.

Angela is keen to thrill the judges by doing five classic country bakes. As well as lemon, myrtle and wattle seed scones, she will bake a coffee and macadamia nut lamington, raspberry and ginger tarts, yoyos and melting moments. But is more always best?  And Suzy will be making baklava, lemon and basil tarts, almond biscuits and an orange cake lamington with passionfruit jam. 

It’s time for Maggie and Matt to taste the High Tea inventions, deciding who will be this week’s Star Baker and who, out of the four, will be in next week’s final.


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